Updated: Aug 20
We all love a good pesto (I know I do!) but unfortunately most pesto contains dairy, and many people are sensitive to dairy and try to avoid it. This recipe is designed to keep the fresh, delicious taste of a good pesto, but without the cheese. It is delicious on gluten-free pasta, on toast with a squeeze of lemon, or on top of eggs or potatoes. Enjoy!
2 cups fresh basil
3 Tbs raw unsalted pine nuts (can sub cashews)
2 large garlic cloves (or 3 small)
1-2 Tbs fresh lemon juice
½ tsp salt
1 Tbs nutritional yeast (+ more to taste)
¼ cup extra virgin olive oil
1. Toast nuts in a pan on the stovetop stirring regularly for ~5 minutes, or until they turn a light brown color.
2. Combine all the ingredients except olive oil in a food processor.
3. Begin processing, and slowly pour in olive oil a little at a time. Continue to process until mixture is homogeneous, stopping occasionally to scrape down sides of food processor.
4. Eat immediately, or store in an airtight container in the fridge for up to a week.